Blackened Salmon

Serves 4

3 tablespoons chili powder

2 teaspoons ground coriander

2 teaspoons freshly ground black pepper

1 teaspoon ground fennel

1 teaspoon dried thyme

1 teaspoon kosher salt

1 1½-pound salmon fillet, skin removed, cut into four 6-inch strips

2 tablespoons vegetable oil

In a medium bowl, mix the chili powder, coriander, pepper, fennel, thyme, and salt. Toss the salmon pieces in the spices to coat them thoroughly on all sides, shaking off any excess.

In a large skillet set over medium-high heat, heat the oil until it’s just smoking, about 3 minutes. Place the salmon in the skillet and cook until it is browned on the bottom and cooked halfway through (it should no longer be translucent on the bottom half), about 2 minutes. Turn the salmon over and cook until it is firm and no longer translucent at all, about 2 minutes more.

Serve the cooked salmon in any of our fish taco preparations or in a bowl.

12 6-inch corn tortillas

1 tablespoon canola oil

1 cup cherry tomatoes, left whole

1 cup fresh corn kernels (from about 1 ear)

½ cup Orange Crema (this page)

2 cups shredded green or red cabbage

Kosher salt

Freshly ground black pepper

1 recipe Blackened Salmon (this page), cut into 1-inch pieces

2 limes, each cut into 6 wedges

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.

Heat the oil in a medium skillet set over medium heat until it is smoking, about 3 minutes. Add the cherry tomatoes and the corn, and cook until the tomatoes are slightly blistered and the corn is lightly toasted, about 2 minutes. Remove the skillet from the heat and set aside.

In a medium bowl, combine ¼ cup of the Orange Crema with the cabbage and mix well. Season with salt and pepper to taste.

Divide the remaining ¼ cup Orange Crema among the tortillas, spreading it over the center of each one. Add the salmon in a straight line down the center, top with the tomato/corn mixture, and garnish with the cabbage slaw. Serve each taco with a lime wedge.

2 cups Spanish Rice (this page), warmed

2 cups Basic Black Beans (this page), warmed

2 cups grilled corn (see this page)

1 cup Pico de Gallo (this page)

1 cup shredded romaine lettuce

1 recipe Blackened Salmon (this page), cut into 1-inch pieces

¼ cup Orange Crema (this page)

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro

In each individual serving bowl, arrange evenly divided portions of the rice, beans, corn, Pico de Gallo, lettuce, and salmon in a clockwise pattern. Drizzle with the Orange Crema. Garnish with the onion and cilantro.

Gringo Seasoning

2 teaspoons onion powder

1½ teaspoons dried red pepper flakes or chopped dried chile de árbol

1 tablespoon chili powder

1½ teaspoons ground cumin

1½ teaspoons sweet paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

2 tablespoons canola oil

1 medium white onion, diced

1½ pounds 80% lean ground beef

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

12 hard-shell tacos

¼ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

¼ cup shredded iceberg lettuce

Hot sauce, such as Trejo’s, Cholula, or Tapatío

1½ cups Pico de Gallo (this page)

Make the Gringo Seasoning In a medium bowl, mix the onion powder, red pepper flakes, chili powder, cumin, paprika, garlic powder, and oregano.

cook the beef Heat the oil in a large skillet over medium-high heat until it is shimmering, about 2 minutes. Add the onion and cook until it is soft and translucent, 5 to 7 minutes. Add the beef and the Gringo Seasoning and cook, stirring occasionally, until the beef is browned, about 15 minutes. Add ½ cup of water and use a wooden spoon to scrape up the bits from the bottom. Cook until most of the water has evaporated, about 5 minutes. Add the salt and pepper and stir to combine. Remove from the heat and set aside to cool.

Make the tacos Divide the beef among the taco shells, top each taco with the cheese, and then add the lettuce. Serve with hot sauce to taste and the Pico de Gallo.